I love cauliflower, especially when roasted until golden brown and crisp. That’s why I absolutely love these roasted cauliflower steaks! My roasting method guarantees deeply golden brown cauliflower. Then, you’ll serve the steaks with my easy chimichurri sauce made with fresh garlic and parsley. This sauce is super popular with grilled and roasted meats, but trust me, it’s just as incredible with these roasted cauliflower steaks!
Key Ingredients
Cauliflower: I buy whole heads of cauliflower and usually get 2 to 3 thick steaks from each. You’ll probably have some leftover cauliflower, which you can use for recipes like cauliflower rice or mashed cauliflower. When shopping for cauliflower, look for creamy white, compact clusters of florets, and give cauliflower that is spotted or dull-colored a pass. For more tips, see how to buy and cut cauliflower. Olive Oil: I roast the cauliflower steaks in olive oil, which helps them become beautifully golden and crispy. Avocado oil is a good substitute if you prefer. Chimichurri Sauce: My recipe is inspired by traditional Argentinian and Uruguayan versions. You’ll combine finely chopped parsley with olive oil, vinegar, garlic, and spices. It’s incredibly easy to make, I promise! Watch the video or see my chimichurri recipe for all my tips.
How to Make Chimichurri Cauliflower Steak
To cut cauliflower into steaks, I slice the head in half right through the stalk and then trim away the rounded edge of each half, leaving about 1 ½ inch thick slices that still have the stem attached. You can see me do this in our video! The trick to cauliflower steaks that don’t fall apart is to make sure that each steak has some of the stalk attached. Typically, I get two thick steaks from a medium-sized cauliflower. I cook my cauliflower steaks in an oven-safe skillet. This way, I can start them on the stove to get a really good golden brown sear and then finish them in the oven for that roasted tender texture. While the cauliflower is in the oven, I make my chimichurri sauce. Then, when the steaks are done, I top them with a generous spoonful of chimichurri and serve. They’re hearty and flavorful enough to enjoy as a main course, but I also love pairing them with a side salad, cooked quinoa, or rice dishes like Mexican rice or coconut rice. You can also serve these as a side dish, splitting each steak in half to make four portions. The recipe for chimichurri sauce makes about 1 cup. You will have plenty left over to be used in other dishes. Take a look at the original sauce recipe for suggestions on other ways to use it. 2 to 3 tablespoons olive oil Salt, to taste 4 tablespoons chimichurri sauce or more to taste, recipe below 3 to 4 garlic cloves, 1 tablespoon minced 1 medium shallot, minced 1/2 teaspoon dried oregano, optional 1/2 to 3/4 teaspoon fine sea salt 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped 1/2 cup (120ml) extra-virgin olive oil 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste 2Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem. 3To make each cauliflower steak, trim the rounded edge of each half, leaving about 1 ½ inch thick slices that still have the stem attached (see our video for a tutorial). Save the trimmed cauliflower for another recipe. 4Heat the olive oil in a wide oven-safe saucepan over medium heat. 5Place the cauliflower steaks in the hot oil and cook until deep golden brown, about 5 minutes. It helps to occasionally move the steaks so that the oil gets underneath. 6Carefully flip the steaks and cook another 3 to 5 minutes, or until the second side is well browned. As the second side browns, season the steaks with salt. 7Transfer the oven-safe pan to the oven and roast the steaks until the stems are tender and easily pierced with a fork, 8 to 10 minutes. 8Serve cauliflower steaks with a generous spoonful of chimichurri sauce on top. For side portions, slice each steak in half and then serve. 2Make the sauce in a food processor (or blender): Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed.
